A fun way to serve asparagus that looks fancy, but is actually not.
This is good side for if you are making a hunk of meat as a main. You can prep the asparagus while the meat cooks, and then toss the asparagus in the oven to cook while the meat rests.
Easy to do on a weeknight, Serves 2
Mise en Place | |||
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Veggies | Staples | ||
1 bunch | asparagus trimed to top 4 inches | 2 pats | butter |
3 slices | lemon | 1/8 tsp | kosher salt |
1 clove | garlic, crushed | 1/8 tsp | black pepper |
2 sprigs | thyme |
Equipment | |
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Oven | Preheated to 400 degrees |
Parchment paper | Cut to 3x the lenght of the asparagus |
Directions | |
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Step | Action |
1 | Arrange the parchment paper in portrait mode |
2 | Arrange the asparagus on the bottom the other stuff on top |
3 | Fold along the edges once, then bring the top and bottom together, fold together to seal, and then fold the edges once more |
4 | Bake in the oven 7 minutes for thin aspargus, 10 for thick |
5 | Evac from oven |
6 | Let cool two minutes |
7 | Tear pouch open and serve |
Inspired by Daniel Humm’s and Will Guidara’s I Love NY cookbook. My version is slightly less fancy (i don’t bother to count or to peel the asparagus.)
Categories: Sides